title: Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
abstract: BACKGROUND
  Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor).
  
  
  RESULTS
  Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen-containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide-containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups.
  
  
  CONCLUSIONS
  SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor.
authors.affiliation: Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Wenlai
authors.initials: W
authors.lastname: Fan
authors.forename: Haiyue
authors.initials: H
authors.lastname: Shen
authors.forename: Yan
authors.initials: Y
authors.lastname: Xu
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D045730:Soy Foods / Q000032:analysis*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds